Description

These sourdough blueberry breakfast bars combine the tangy depth of a homemade sourdough bread starter with sweet bursts of blueberry in a tender, chewy crumb. Made using starter discard, they deliver rich flavor, minimal waste, and simple preparation. Perfect for cozy mornings or grab-and-go breakfasts, each bar offers balanced sweetness and subtle tang. With straightforward steps and common ingredients, this recipe transforms everyday pantry staples into a comforting breakfast treat that pairs beautifully with coffee, yogurt, or a pat of butter.

Ingredients

Scale

1 1/2 cups all-purpose flour

1 cup sourdough starter discard (room temperature)

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1 teaspoon lemon zest

1 1/4 cups blueberries (fresh or frozen)

Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a bowl whisk melted butter, sugar, eggs, vanilla, and lemon zest until smooth.

3. Stir in sourdough starter discard until combined.

4. In another bowl whisk flour, baking soda, and salt then fold into wet mixture without overmixing.

5. Toss blueberries with a teaspoon of flour and gently fold into batter.

6. Spread batter in pan, bake 28–32 minutes until a toothpick comes out clean.

7. Cool bars in pan 10 minutes, transfer to wire rack to cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 bar

Keywords: sourdough blueberry breakfast bars, sourdough bread starter, homemade sourdough bread, blueberry quick bread, sourdough starter discard recipe, breakfast bars, quick bread, baking, blueberries